Instructions: Combine the first 10 ingredients in a bowl and blend. Allow to rest for an hour at room temperature.

Begin the Spanish Rice (recipe below) This will take a total of 45 minutes.

Combine the white wine, vinegar, salt and pepper in a medium saucepan and bring to a boil. Reduce by half. Then add the heavy cream and reduce again by half. Once the sauce has thickened, add the shrimp and cook for about 3 minutes, until shrimp are pink and done. Add the room temperature veggies to the pan and cook to heat through.

Serve over Spanish Rice. Good with a margarita!

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